Infectious bacteria

Infectious bacteria, Total:136 items.

The international standard classification for "Infectious bacteria" includes: Diagnostic equipment , Veterinary medicine , Food microbiology , Microbiology in general .

The Chinese standard classification for "Infectious bacteria" includes: Medical apparatus and devices in general , Animal quarantine, veterinary and epidemic prevention , Food sanitation , Medical laboratory equipment .

Group Standards of the People's Republic of China

T/CFCA 0044-2023 Cheese for children and processed cheese for children
T/AHFIA 110-2023 β-casein type casein
T/CI 004-2023 Technical requirements for the whole traceability system of lactobacillus casei silage for mutton sheep products
T/QGCML 3106-2024 Gut flora data evaluation system for the effect of probiotic factors
T/SHPPA 020-2023 Technical specification for collecting genetically engineered bacteria at manufacturing through membrane filtration
T/CIFST 020-2024 Food bacteria testing Lactobacillus rhamnosus PMA-qPCR method
T/SZAS 22-2020 The guide to genotyping of the probiotics at strain level by whole genome sequencing

Shandong Provincial Standard of the People's Republic of China

DB37/T 3570-2019 Technical regulations for detection of A2 type β-casein gene in dairy cows

Professional Standard - Agriculture

831兽药质量标准2017年版 Biological Products Volume 1 Veterinary Drug Quality Standard Butyric Acid Bacteria Live Bacteria Preparation
农业部2630号公告-14-2017 Qualitative PCR method for detection of human lysozyme gene (hLYZ) in transgenic plants and their products
1338药典化学药和生物制品卷-2010 Chapter 18 Biological Products VII. Probiotics Clostridium Butyricum Preparations
1060兽药质量标准2017年版 Biological Products Volume II Veterinary Drug Quality Standard Instructions for Butyric Bacteria Live Bacteria Preparations
SN/T 5642.7-2023 Detection of lactic acid bacteria in dairy products for exportEnumeration method of digital PCRPart 7: Lactobacillus paracasei

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 21375-2008 Cheese
GB/T 29888-2013 General requirements of DNA array-based mycobacteria identification
GB/T 19915.8-2005 Protocol of real-time PCR assay for virulence factors of Streptococcus suis type 2
GB/T 19915.9-2005 Method of detection of the Hemolysin gene of Streptococcus suis type 2 by PCR
GB 19915.8-2005 Protocol of real-time PCR assay for virulence factors of Streptococcus suis type 2

Jilin Provincial Standard of the People's Republic of China

DB22/T 2078-2014 MLVA method for genotyping of deer-derived Mycobacterium tuberculosis

Liaoning Provincial Standard of the People's Republic of China

DB21/T 2872-2017 Bacteria common main drug resistance gene detection technology
DB21/T 2395-2015 PCR Method for Detection of Avirulent Gene of Magnaporthe grisea

Professional Standard - Commodity Inspection

SN/T 1543-2005 GeneChip methods for identification of foodborne pathogens
SN/T 4075-2014 Screen of Xanthomonas oryzae pv.oryzicola, Xanthomonas axonopodis pv.citri and Xanthomonas campestris pv.campestris by gene array method

Heilongjiang Provincial Standard of the People's Republic of China

DB2308/T 182-2023 Technical specifications for PCR method for detection of avirulent genes of Magnaporthe oryzae

Taiwan Provincial Standard of the People's Republic of China

CNS 2877-2000 Edible butter

CZ-CSN

CSN 57 1210-1963 Cheeses with white mould on the urface
CSN 57 1210-1985 Cheese with white mould on the urface
CSN 57 1140-1969 Sheep cheese (Brinsen cheese).
CSN ON 57 1321-1967 soft cheese

SCC

BS 4020:1974 Methods for the estimation and differentiation of nisin in processed cheese
BS DD ISO/TS 27106:2009 Cheese. Determination of nisin A content by LC-MS and LC-MS-MS
BS 4020:1966 Methods for the estimation and differentiation of nisin in processed cheese
AWWA WQTC69330 Inactivation of Bacterial Bio-threat Agents in Water
MIL MIL-C-37660-1989 COCAINE HYDROCHLORIDE, USP, STERILE (NO S/S DOCUMENT)
AENOR UNE-EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
NS-EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
AWWA ACE65560 Factors That Affect Legionella Pneumophila in Domestic Water Heaters
DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
DIN EN ISO 9233-2 E:2018 Draft Document - Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO/FDIS 9233-2:2017); German and English version prEN...
DANSK DS/EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese – Determination of natamycin content – Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
AWWA ACE95044 Factors Contributing to the Presence of Klebsiella in a Water Distribution System
AWWA WQTC56958 Identification of the Main Causes of Total Coliforms in a Distribution System
DANSK DS/EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (ISO 23319:2022)
NS-EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)
DANSK DS/ISO 13559:2003 Butter, fermented milks and fresh cheese - Enumeration of contaminating microorganisms - Colony-count technique at 30 °C
05/30138782 DC ISO 9233-2. Cheese and cheese rind. Determination of natamycin content. Part 2. Method using high-performance liquid chromatography for cheese, cheese rind and processed cheese

AT-ON

ONORM DIN 10313-1992 Determination of fat content of cheese and processed cheese according to Schmid-Bondzynski-Ratzlaff - Reference method

British Standards Institution (BSI)

DD ISO/TS 27106:2009 Cheese. Determination of nisin A content by LC-MS and LC-MS-MS
BS EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content - High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-2:2007+A1:2012 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-2:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2 : High - performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-2+A1:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS DD ISO/TS 27106:2010 Cheese - Determination of nisin A content by LC-MS and LC-MS-MS
BS ISO 27105:2016 Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography
BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
BS EN ISO 9233-1:2018 Cheese, cheese rind and processed cheese. Determination of natamycin content - Molecular absorption spectrometric method for cheese rind
BS ISO 27871:2011 Cheese and processed cheese. Determination of the nitrogenous fractions

International Organization for Standardization (ISO)

ISO/TS 27106:2009 | IDF/RM 217:2009 Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
ISO 9233-2:2007 | IDF 140-2:2007 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2018 | IDF 140-2:2018 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 2:High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 9233-2:2007|IDF 140-2:2007 Determination of enzyme content in cheese, cheese rinds and processed cheeses High performance liquid chromatography method in cheeses, cheese rinds and processed cheeses
ISO 9233-2:2007 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
ISO 27105:2016 | IDF 216:2016 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 9233-2:2007/Amd 1:2012 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese; Amendment 1
ISO 12082:2006|IDF 052:2006 Processed cheese and processed cheese products
ISO 9233-2:2007/Amd 1:2012 | IDF 140-2:2007/Amd 1:2012 Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese — Amendment 1
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO/TS 27106:2009|IDF/RM 217:2009 Determination of nisin A content in cheese using LC-MS and LC-MS-MS
ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 27105:2016 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
ISO/TS 27106:2009 Cheese - Determination of nisin A content by LC-MS and LC-MS-MS

IN-BIS

IS 2785-1979 Specifications for natural cheese (hard cheese), processed cheese, processed cheese spreads and soft cheese

PL-PKN

PKN-ISO/TS 27106-2021-06 P Cheese -- Determination of nisin A content by LC-MS and LC-MS-MS
PN A86246-1962 Curdy cheese with fermentation. Cheese "harceński"

Spanish Association for Standardization (UNE)

UNE 34-878-1986 Pasteurized stabilized cheese. Determination of phosphatase activity. Reference method
UNE 34878:1986 PASTEURIZED STABILIZED CHEESE. DETERMINATION OF THE PHOSPHATASE ACTIVITY. REFERENCE METHOD.
UNE-EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018)
UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012)

IX-FAO

CODEX STAN 273-1968(Ch) Codex Alimentarius Standard Dairy Farm Cheese (Including Dairy Farm Cheese Containing Cream)
CODEX STAN 273-1968(En) Codex Alimentarius Standard Dairy Farm Cheese (Including Dairy Farm Cheese Containing Cream)

GOST

GOST ISO 9233-2-2017 Cheeses - cheese rinds and processed cheeses Determination of natamycin content Part 2: High performance liquid chromatography method for cheeses - cheese rinds and processed cheeses

HU-MSZT

MSZ KGST 1736-1979 Determination of water and dry matter content of cheese, cottage cheese and cottage cheese
MSZ 12253-1984 cheese

Association Francaise de Normalisation

NF V04-280-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF EN ISO 9233-2:2018 Cheese, cheese rind and processed cheeses - Determination of natamycin content - Part 2: high-performance liquid chromatography method for cheese, cheese rind and processed cheeses
NF V04-154*NF ISO 27105:2016 Milk and cheese - Determination of hen's egg white lysozyme content by high performance liquid chromatography
NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
NF V04-280-2*NF EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2 : high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF V04-280-2:2008 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2 : high-performance liquid chromatography method for cheese, cheese rind and processed cheese.
NF V04-384:1985 Rennet caseins and caseinates. Determination of ash (reference method).

GSO

OS GSO ISO 9233-2:2014 Cheese , cheese rind and processed cheese - determination of natamycin content - Part 2 :- high performance liquid chromatographic method for cheese, cheese rind and processed cheese
BH GSO 1407:2015 Egyptain roomi cheese ( ras cheese ) .
GSO 1407:2002 Egyptain roomi cheese ( ras cheese ) .
BH GSO ISO 9233-2:2015 Cheese , cheese rind and processed cheese - determination of natamycin content - Part 2 :- high performance liquid chromatographic method for cheese, cheese rind and processed cheese
OS GSO 1407:2002 Egyptain roomi cheese ( ras cheese ) .
GSO ISO 9233-2:2014 Cheese , cheese rind and processed cheese - determination of natamycin content - Part 2 :- high performance liquid chromatographic method for cheese, cheese rind and processed cheese
GSO 831:1997 WHITE CHEESE PART 1: DOMIATI AND FETA CHEESE
BH GSO ISO 27105:2022 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO ISO 27105:2021 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
GSO 2098:2021 Cottage cheese
GSO ISO 13559:2014 Butter, fermented milks and fresh cheese -- Enumeration of contaminating microorganisms -- Colony-count technique at 30 degrees C
GSO 160:2021 Processed Cheese and Spreadable Processed Cheese and Processed Cheese Imitation and Spreadable Processed Cheese Imitation
GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO 1374:2021 Edible Casein And Caseinates
BH GSO 831:2013 WHITE CHEESE PART 1: DOMIATI AND FETA CHEESE
OS GSO 831:1997 WHITE CHEESE PART 1: DOMIATI AND FETA CHEESE
BH GSO 160:2022 Processed Cheese and Spreadable Processed Cheese and Processed Cheese Imitation and Spreadable Processed Cheese Imitation
BH GSO 2098:2022 Cottage cheese
BH GSO 1374:2022 Edible Casein And Caseinates

US-FCR

FCR 21 CFR PART 133-2015 CHEESES AND RELATED CHEESE PRODUCTS
FCR 21 CFR PART 133-2014 Cheeses And Related Cheese Products
FCR 21 CFR PART 133-2013 Cheeses And Related Cheese Products

European Committee for Standardization (CEN)

EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

CEN - European Committee for Standardization

EN ISO 9233-2:2018 Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese@ cheese rind and processed cheese

NL-NEN

NEN 3781-1993 Quarg (fresh cheese). Sampling

German Institute for Standardization

DIN EN ISO 9233-2 E:2012-12 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN EN ISO 9233-2:2018-08 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018); German version EN ISO 9233-2:2018
DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
DIN EN ISO 9233-2 E:2018-01 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
DIN EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)

GB-REG

REG 21 CFR PART 133-2011 CHEESES AND RELATED CHEESE PRODUCTS

Korean Agency for Technology and Standards (KATS)

KS H 1208-2021 Detection methods for antimicrobial resistance and virulence genes in lactic acid-producing bacteria

Canadian General Standards Board （CGSB)

CGSB 32.165M-1989 Milk and Cream, Pasteurized or Sterilized (UHT)

International Dairy Federation (IDF)

IDF 140-2-2007 Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
IDF 153-2002 Butter, fermented milks and fresh cheese - Enumeration of contaminating microorganisms - Colony-count technique at 30℃

Others: Infectious bacteria